Crispy Prosciutto Burrata Grilled Cheese (Printable Version)

Crispy prosciutto and creamy burrata meld between golden sourdough slices for an elevated Italian-American comfort classic.

# What You Need:

→ Bread & Butter

01 - 4 slices sourdough or rustic country bread
02 - 2 tablespoons unsalted butter, softened

→ Fillings

03 - 4 slices prosciutto
04 - 1 (4 oz) ball burrata cheese, drained
05 - ¼ cup fresh basil leaves
06 - Freshly ground black pepper, to taste

# How-To:

01 - Lay out the bread slices and spread one side of each slice evenly with softened butter.
02 - Heat a large nonstick skillet or griddle over medium heat.
03 - Place the prosciutto slices in the dry skillet and cook for 1-2 minutes per side until crisp. Transfer to a plate lined with paper towels.
04 - Wipe out any excess fat from the skillet.
05 - Arrange two bread slices, buttered side down, on a clean surface. Tear the burrata and distribute evenly over the bread. Top with crispy prosciutto, basil leaves if desired, and a few grinds of black pepper.
06 - Cover with the remaining bread slices, buttered side up.
07 - Place the sandwiches in the skillet. Cook for 3-4 minutes per side, pressing gently with a spatula, until bread is golden and cheese is warm and melty.
08 - Remove from the pan, slice in half, and serve immediately.

# Expert Advice:

01 -
  • The contrast between salty, crisp prosciutto and creamy, milky burrata creates the most incredible texture and flavor balance
  • It takes twenty minutes start to finish but tastes like something from a fancy Italian restaurant
  • The buttery, golden sourdough exterior gives you that perfect grilled cheese crunch while the inside stays luxuriously soft
02 -
  • Burrata releases a lot of liquid, so always drain it thoroughly in a colander for at least 15 minutes before using or your sandwich will be soggy
  • Wiping out the skillet after crisping the prosciutto prevents the sandwiches from absorbing too much rendered fat and becoming greasy
  • Pressing gently while cooking helps the bread make better contact with the pan, but too much pressure will squeeze out all that precious cheese
03 -
  • Use a cast iron skillet for the most even heat distribution and consistently golden crust
  • Keep the heat at medium or medium low, high heat burns the butter before the cheese has time to melt properly
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